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Show III No. 13 Croquettes "One chicken mystery" was a! Ill f -waiter's order given to the chef I within the confines of a big- metro- III f politan hotel recently. To the lay- I man this vernacular of the kitchen hi j! probably requires a translation. A HI J' "chicken mystery," as explained by 1 1', the waiter, is a portion of chicken, HI ' croquettes inasmuch as the exact contents of the croquettes is al- ways a "mystery" to the hotel If 1 1 9ucst ne sophisticated or not. F The waiter's expression contains I more truth than humor, and bc- fc cause of this fact many people pre- J f fcr to let chicken, beef or any other ii kind of meat "mysteries" offered f on the menu card, remain un- , E solved. As part of a home repast, I j! however, croquettes are. as a rule, j 1 found most acceptable. Personally, 11 I have become quite a "croquette j enthusiast," not only as far as meat F is concerned, but also in using ' vegetables. As an instance, I will 6, give you my Lima Bean Cro- I P qucttcs recipe, which I should love v to have you try at your first op- , portunity as I feel sure they will I j soon become popular with your, II diners. 1 1 Lima Bean Croquettes I Soak one pint of dried lima" V beans over night. Cook until soft, j I changing the water twice. When 1 quite tender rub through a colan- ; der. To this pulp add one small j J onion grated, one cupful finely grated bread crumbs, one table-spoonful table-spoonful chopped parsley, two tablespoonfuls melted butter, two egg3 beaten, salt and pepper to taste. Mix well, pour into cylinders, cylin-ders, dip in beaten egg, then in cracker dust and fry in deep fat. Chicken Croquettes Boil one cup of cream and add a lump of butter the size of an egg, mixed with a tablcspoonful of flour. Allow it to boil thick, and then cool. When cool mix into it a teaspoonful of salt, half a tea-spoonful tea-spoonful of celery salt, a little minced parsley, a heaping cupful of bread crumbs and a pint of cither i roasted or boiled chicken chopped fine. Then beat up three eggs and mix in. Flour your hands and make into small cakes; dip in egg and bread crumbs or cracker dust and fry in deep fat LamB and Rice Croquettes Allow an ounce of butter and a small minced onion to simmer in pan. Add a tablcspoonful of sifted flour; stir the mixture until it becomes be-comes frothy. Add half a cupful of milk and season with salt and pepper. Allow it to boil, stirring it all the time. Add a cupful of cold lamb chopped fine and a cupful of rice. Mix well and spread on a plate to cool. When cool make into cakes, dip in beaten egg and roll in cracker dust. Fry in deep lard about two minutes. Serve hot |